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Beef Tenderloins with Roquefort Butter


Butter Log

1/2 cup Land O Lakes® Butter, softened

2 ounces (1/2 cup) crumbled Roquefort cheese  

2 tablespoons chopped fresh parsley

1/4 teaspoon freshly ground black pepper


6 (1-inch thick) beef tenderloin steaks

1/2 teaspoon salt

2 tablespoons Land O Lakes® Butter

1 teaspoon finely chopped fresh garlic

1/2 cup dry red wine  

 *Substitute any type of blue cheese. **Substitute beef broth.

How to make

  1. STEP 1

    Beat 1/2 cup butter and cheese in bowl at low speed, scraping bowl often, until well mixed. Stir in parsley and pepper. 

  2. STEP 2

    Place butter mixture onto plastic food wrap; form into 4-inch log. Refrigerate 1 hour or until firm.

  3. STEP 3

    Sprinkle steaks with salt. Melt 2 tablespoons butter in 12-inch skillet until sizzling; add steaks and garlic. Cook over medium-high heat 4 minutes, turning once, until brown. Add wine. Cover; continue cooking, turning once, 5-10 minutes or until steak is at desired doneness.

  4. STEP 4

    Remove butter mixture from refrigerator; let stand at least 15 minutes. 

  5. STEP 5

    Cut butter into 6 slices; place 1 slice on center of each hot steak. Serve steaks with any remaining pan juices, if desired.

Tip #1

- To keep the butter in a round log shape versus having one side flatten by resting on the refrigerator shelf, try this trick. Cut the tube from an empty roll of paper towels crosswise into a 4-inch length. Make one lengthwise cut in the tube. Place plastic wrapped butter log in cardboard tube and refrigerate.

Nutrition (1 serving)

380 Calories
27 Fat (g)
140 Cholesterol (mg)
600 Sodium (mg)
1 Carbohydrates (g)
0 Dietary Fiber
32 Protein (g)
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